Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, chocolate croissant cream cheese, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I love breakfast. It is definitely my favorite meal of the day and as I am going to sleep, I always think about what I am going to have the following morning. I know, I know it is kind of crazy how much I love breakfast, but think of it, don’t most people get up thinking about what they are going to serve for dinner? Well, I am the other way around. I want to know what I am going to serve for breakfast the next day and I prepare for it to make sure it is always something really delicious.
I love having bread for breakfast. Cubans eat their bread pressed until it is toasty and warm, lathered with butter inside. It is a piece of heaven on earth if you ask me. I think my favorite breakfast ever is that pressed Cuban bread with a “café con leche” (coffee and milk) which is just a cup of piping hot milk with a shot of coffee and then sweetened to your liking. My husband though, likes chocolate with his breakfast (and well, with any meal) so I wondered what would happen if I combined chocolate and bread and made something really tasty.
Photo and recipe courtesy of Plain Chicken.
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Quick Tip: Drizzle these with your favorite maple syrup.